Easy Vegan Chili
Today we’re excited to share an easy vegan chili recipe! This chili requires just 15 minutes of active prep time and then you can sit back, relax, and occasionally give it a stir. It’s the perfect meal to have simmering in the background on a lazy Sunday afternoon while you binge-watch your favorite tv show.
This vegan chili recipe garners its meatiness from both black beans and kidney beans. Combine it with onion, garlic, fire-roasted tomatoes, and an array of spices to deepen both the flavor and the color of the chili. A lengthy simmer time melds the flavors together, and then it’s time to serve. Spoon this chili into bowls, pile on the toppings, and serve with a hefty handful of tortilla chips for dipping!
Why You’ll Love This Easy Vegan Chili
Chili is a great way to get a variety of nutrients in every bite while not having to sacrifice flavor or worry about a high cost. Beans are one of the cheapest staples you can get, especially when buying in bulk! While this recipe calls for canned beans, you’re welcome to use dried beans instead if you so prefer!
Need more reasons to love chili? Here’s why you’ll be wanting this recipe on repeat in your household:
- Bursting with Flavor: This vegan chili is a flavor-packed delight, with a harmonious blend of spices and savory ingredients that will tantalize your taste buds.
- Easy to make: It’s a breeze to prepare, making it an ideal choice when you don’t want to spend too long in the kitchen. You only need 15 minutes of active prep time and the occasional stirring of the pot so you can easily multitask and not be stuck in the kitchen the whole time.
- Extra Wholesome: Loaded with protein-rich beans, fiber, and a variety of veggies, it’s a hearty and nutritious choice that will keep you satisfied.
- Customizable: Easily adapt the spice level to suit your taste, and add your favorite toppings for a personalized twist.
- Perfect for Meal Prep: Whip up a big batch and enjoy it throughout the week, as the flavors tend to get even better with time.
Key Ingredients and Substitutions
Yellow Onion: Yellow onions are a versatile and milder option for this recipe, but you can substitute with red or white onions if you prefer or have them on hand.
Garlic: Use at least two large cloves, but if you’re a garlic lover, don’t hesitate to add more!
Spices: This vegan chili uses Chili Powder, Smoked Paprika, Ground Cumin, and Cocoa Powder for a flavorful blend. Adjust the spice level to your liking, and feel free to increase or decrease the quantities based on your preference for smokiness, heat, and flavor depth. And if you’re skeptical about cocoa powder, it adds depth and richness to the chili as well as helps balance out the acidity—definitely a must-try!
Fire Roasted Tomatoes: Opt for fire-roasted tomatoes for a smoky flavor or used diced canned tomatoes.
Kidney Beans and Black Beans: Canned beans work well in this recipe for convenience, but you can also cook dried beans from scratch if you have the time.
Tomato Paste: It’s the perfect rich and hearty base for thickening the chili and intensifying the tomato flavor!
Brown Sugar: A little sweetness from brown sugar helps balance out the acidity and enhances the overall flavor of the chili. Don’t worry, it won’t taste sweet at all! You can also use coconut sugar or even agave syrup if you prefer.
Vegetable Bouillon: Use your favorite bouillon cubes or paste for added flavor. Alternatively, you can sub with salt to season the chili.
How To Make This Easy Vegan Chili
Step 1: Heat vegetable oil in a medium-sized pot over medium heat. Once heated, sauté diced onion until browned (approximately three minutes). Add minced garlic and sauté for an additional 30 seconds.
Step 2: Next, add water, fire-roasted tomatoes, black beans, kidney beans, tomato paste, chili powder, bouillon (or salt), brown sugar, cocoa powder, cumin, and smoked paprika.
Step 3: Simmer over medium-low heat for 20 minutes to develop rich flavor. Serve topped with avocado, cilantro, and/or plant-based sour cream for extra deliciousness!
Vegan Chili Protein Ideas
Beans are naturally high in protein, fiber, and iron. Just a half cup of cooked black beans offers nearly 10 percent of the recommended daily value for iron and around 8 grams of protein. You’ll be quite the protein machine when eating this easy vegan chili!
If you want to up the protein content even more and desire that classic, meaty texture, there are a few routes you could take:
- Tofu – If you crumble tofu and flavor it with the chili spices such as paprika, cumin, salt, and oregano then you’ll end up with a delicious addition to your chili. If you’re new to tofu or want to discover some new tricks, check out our tofu guide for a comprehensive rundown!
- Soy-Free – Looking for a soy-free boost to your chili? Beyond Meat Crumbles are an excellent choice to give your meal that extra bit of oomph without having to worry about a sensitivity to soy.
- TVP – In a time where there are new vegan meat replacements popping up every day, let’s take a moment to reflect on our faithful old friend, Textured Vegetable Protein, which has been around for decades now. TVP is made from soy flour and is a complete protein that contains no fat, making it an excellent substitute for meat. Like tofu, it takes on the flavor of whatever its being cooked with, making it a natural choice for adding to chili!
- Mushrooms – Mushrooms are a great way to add texture and flavor to dishes, including this chili! Button mushrooms, portobello, or oyster mushrooms are all excellent choices. For the ultimate infusion of flavor, be sure to sauté your mushrooms with a little salt and spice prior to adding into the chili.
How to Serve Up Your Easy Vegan Chili
While chili is plenty delicious and filling to eat on its own, it also pairs wonderfully with a variety of other dishes. Bread, salad, and sides are all great ideas for rounding out your meal. Here are a few suggestions to keep in mind when planning your culinary creations!
- Cook Up Some Cornbread – Is there truly anything better to go with your chili? Fluffy, tasty, and adorably baked in muffin tins, our Vegan Jalapeño Cornbread Muffins are a fantastic addition to your chunky chili.
- Serve Up Some Salad – Salad makes a great side to this hefty chili and offers a nice contrast in terms of color, texture, and flavor. Our How to Make A Vegan Superhero Salad guide offers some excellent ideas on how to avoid a salad that’s more blah than brilliant. If you like a little pasta in your salad, may we suggest our Fresh Picnic Pasta Salad or Super-Easy Vegan Pasta Salad?
- Sides to Try – If you’re craving a side of something warm and tasty to go with your chili, why not cook up some Asparagus With Garlic, Tomatoes, and a Tahini Drizzle, Vegan Hasselback Potatoes, or Stuffed Mushrooms? The possibilities are truly endless!
Storing Your Chili
If you find yourself with more chili than you can handle, worry not! One of the best things about chili is that it’s perfect for making in bulk to enjoy throughout the week.
If sticking in the fridge, allow it to cool and then pour into an airtight container. Freezing instead? Also allow to cool and either pour into freezer-safe resealable bags or an airtight container.
When ready to reheat, just defrost overnight and heat up on the stove or microwave if you’re really in a hurry.
More Vegan Comfort Recipes to Try
- Love chili? Try this Green Chili Soup or this Simple Two-Bean Vegan Chili for more hearty plant-based chilis!
- Stew is another hearty comfort meal and this Vegan Chickpea Stew does not disappoint!
- Feeling under the weather? This Chickpea Noodle Soup is a healthier version of the classic chicken noodle soup, made with lots of nutrient-dense ingredients to get you feeling better!
- For an easy side dish, these Vegan Crock Pot Refried Beans are perfect! They’re rich and creamy and oh-so satisfying!
- On a chilly, or whenever you’re craving something cozy, try this Vegan Potato Leek Soup. It’s flavorful and soothing, yet easy to make!
Easy Vegan Chili
Ingredients
- 2 tablespoons vegetable oil, such as canola oil
- ½ cup chopped yellow onion
- 2 large garlic cloves, minced
- 1 cup water
- 1 15-ounce can fire roasted tomatoes, and their juices
- 1 15-ounce can black beans, and their liquid
- 1 15-ounce can kidney beans, rinsed and drained
- 3 tablespoons tomato paste
- 1 tablespoon chili powder, or to taste for less spice
- 2 cubes vegetable bouillon, or 2 teaspoons of salt
- 1 teaspoon brown sugar, not packed
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
Optional Toppings:
- 1 avocado, diced
- ¼ cup cilantro
- Vegan sour cream
Instructions
- In a medium-sized pot add the vegetable oil over medium heat. Once hot, add in the diced onion and cook until browned (about three minutes). Add the minced garlic and saute for 30 seconds.
- Add the water, fire roasted tomatoes, black beans, kidney beans, tomato paste, chili powder, bouillon (or salt), brown sugar, cocoa powder, cumin, and smoked paprika.
- Cook over medium-low heat for 20 minutes for the most flavorful, delicious chili. Top with avocado, cilantro, and/or plant-based sour cream.
Notes
- To keep this dish oil-free, opt for vegetable broth instead of oil.
- Got leftovers? This chili is even better on the second day after the flavors have mingled overnight!
Nutrition
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Perfect Sunday chili recipe! 🙂
This is one of those recipes where you just have to keep going back for seconds and thirds. Yum!! I also mix it up with whatever ingredients I have on hand. Chilly is always flexible that way 🙂
Chili is my favorite! So good!
Chili is definitely a staple in my house and, since my hubby loves basil, I think he’s going to be heads over heels for this recipe. Can’t wait to give it a go!
This chili looks amazing! YUM!
Now THIS is a hearty chili recipe! Yum!